Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

I nice crockpot recipe for a great chicken dish. I use this Herbes de Provence recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end.

Ingredients Nutrition


  1. Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
  2. Add olives and peel. Recover. Put on high for 30 minutes.
  3. Remove chicken and keep the pieces warm.
  4. Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.
Most Helpful

Loved the flavor, it took 30 minutes instead of 2 to reduce the sauce. I think if the thighs had been floured first and browned, the roux would have thickened quicker. I used dry sherry instead of vermouth, as my usual substitution. Made for 1-2-3 Hit wonders.

KateL May 31, 2011

Wow, a lot of flavors going on in this dish, which we really enjoyed. I made a few minor changes: I opened a can of chicken broth instead of beef broth by mistake, so I used that instead. I also used some gourmet garlic-stuffed green olives instead of the greek olives. I did cook this in the crockpot, and it was perfectly done at the minimum time of 4 hours.

Ginny Sue March 22, 2010

Our family didn't care for the flavor. It was ok but wouldn't make again.

Jopalis March 10, 2010